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General Health & Fitness
Nutrition and Supplements
Is Gluten really to avoid at all cost?
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<blockquote data-quote="davidrn" data-source="post: 133546" data-attributes="member: 13164"><p>I went 100% gluten free for about 5 years for my RA, worked and I was able to resume a regular diet without any new RA flares. I did reintroduce some grains, for bread I occasionally eat sour dough bread, the only issue I found is not all sour dough bread is equal, many brands add yeast to the sour dough starter for more size, I stay away from those. I eat most of my grains in a traditional manner taught by the Weston A Price association. For beans and oatmeal, I soak them for 24 hours with a small amount of buckwheat flour to reduce lectins.</p></blockquote><p></p>
[QUOTE="davidrn, post: 133546, member: 13164"] I went 100% gluten free for about 5 years for my RA, worked and I was able to resume a regular diet without any new RA flares. I did reintroduce some grains, for bread I occasionally eat sour dough bread, the only issue I found is not all sour dough bread is equal, many brands add yeast to the sour dough starter for more size, I stay away from those. I eat most of my grains in a traditional manner taught by the Weston A Price association. For beans and oatmeal, I soak them for 24 hours with a small amount of buckwheat flour to reduce lectins. [/QUOTE]
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General Health & Fitness
Nutrition and Supplements
Is Gluten really to avoid at all cost?
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